Fleur de Sel de Guérande

Salt has been harvested in the salt marshes of Guérande, north-west France for fifteen hundred years. Our fleur de sel de Guérande is hand harvested by Lionel Charteau a paludier (literally a person who works in the marshes) for over 15 years. Lionel supplies salt to Michelin three-starred chefs Michel Troisgros, Alain Passard, and Michel Bras.

Sea water is trapped in the marshes which then evaporates with the aid of warm winds in summer to produce salt. The fine top layer of salt that forms on the surface of the water, known as fleur de sel (literally "flower of salt") is carefully removed by hand using a specially designed rake.

Each marsh may yield as little as one kilo of fleur de sel a day depending on the weather conditions, making it a rare and prized product best used as a condiment on a finished dish. Its high moisture content means that fleur de sel does not dissolve when added to moist food, and the crystals vary in size and shape allowing you to enjoy a satisfying salt crunch when sprinkled lightly over food just before serving.